This is a delicious side dish. Goes really well with grilled chicken, beef or pork. I liked the idea of cooking the potatoes with chicken stock. It made them really flavorful.
Ingredients:
16 baby new potatoes, halved
2 cups low-sodium chicken stock (Homemade is even better!)
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves
Directions:
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil. Re-season if necessary.
Source: Recipe Courtesy of Giada de Laurentis - Everyday Italian
4 comments:
Nunca había leído de cocinarlas en caldo, suena bien la verdad.
Si que quedan ricas cocidas en caldo , que apetitosas se ven!
Que ricas, me encantaron tus papitas, las haré con albahaca de mi huerta que aún estoy cosechando. Besitos
Hola chicas!! La verdad es que a nosotros nos gustaron harto estas papitas, aunque tengo que reconocer que cuando hice esta receta no tenia albahaca fresca a mano, asi que imagino que queda mucho mejor!! Besitos a cada una y que tenga un hermoso dia de las madres :)
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